Beth’s Seafood-Stuffed Lobster

From Beth Larsen, owner/fishmonger
The Net Result, Vineyard Haven, Massachusetts

Click on the above link – they ship!



As shared with Beth’s friend, my sister Deb –

Boil lobsters until slightly undercooked. Take claws off, pick out the meat & reserve. Split the body only, leaving the tail meat intact.

Make a white sauce with equal parts butter to flour, and heat up to make a roux. Add milk or cream to this until you get a creamy sauce, stirring constantly. Add salt, pepper and paprika to taste.

In a skillet sauté baby shrimp, bay scallops, and fresh crabmeat in melted garlic butter and a little white wine. Put into the cavity with the claw meat on top.

Pour the cream sauce over the seafood in the cavity and top with bread crumbs. Bake at 375 degrees for 30 minutes.


Gwen’s Wine-Braised Chicken w/ Olives

2-3 chicken thighs (bone-in, skin-on)
2-3 tbsp olive oil (enough to coat pan)
1 yellow onion, chopped
1-2 cloves garlic, minced
1/2 cup dry white wine
1/4 cup white wine vinegar
1 tsp dried thyme
1/2 cup kalamata olives, chopped
1 tbsp butter
Juice of 1 lemon (~2 tbsp)
1/2 cup chopped parsley, basil or other fresh herb (Optional)

Preheat oven to 450 degrees.

Pat dry chicken thighs and season with salt and pepper.

Heat olive oil in a skillet (I used an 8” skillet for two thighs) and, once hot, place the chicken, skin-side-down in the pan, allowing to brown for 3-4 minutes until skin is crisp. Flip chicken and brown for an additional 3-4 minutes (chicken will not be cooked through). Remove chicken from pan to a separate plate.

In the same pan, add the chopped onion and garlic and cook until soft. Pour in wine and vinegar and deglaze the pan (scrape up brown bits from the bottom). The vinegar will smell quite strongly, but it’ll mellow during the cooking process.

Add the chicken back to the pan, skin side up, making sure the onion-wine-vinegar mixture does not cover the chicken. Put in the oven for 15 mins or until cooked through.

Remove from oven and place chicken on the serving plate. Put the skillet back on the stovetop over medium heat (be careful as the handle will be hot!). Mix in olives and fresh herbs and cook for 1 minute.Stir in butter until sauce becomes glossy and slightly thicker.

Remove from heat and stir in lemon juice. Spoon sauce over chicken and serve!

Because of its acidity, recommend serving with a rich side dish like risotto or mashed potatoes


– Gwen Hasenauer

Crab Cakes w/ Paprika Slaw

Get fresh uncooked crab cakes and cole slaw delivered from Whole Foods or Fresh Direct. Brown the crab cakes for 3-4 minutes on each side in a skillet with a little olive oil until golden brown. Put skillet in preheated 400 degree oven for 4-5 minutes until cakes are cooked through (interior temperature 165 degrees).

In a small ramekin, thoroughly mix 2 tbs. mayonnaise with 1 tsp. sweet paprika & 1/2 tsp. cayenne. Serve on the side with crab cakes and coleslaw.

To make your own cole slaw – Quick Slaw

Carmelized Rutabaga

Cut the skin off a medium to large rutabaga (yellow turnip). Chop into 1″ sized pieces. Put into a large saucepan and cover with cold water and season with salt. Boil uncovered until the turnips are soft and there is no water left in the pan. Add 2-3 large pats of butter and stir on medium high heat letting the turnips brown in the butter. Add generous amount of ground black pepper.

Serve as is in chunks, or hand mash.

Roasted Zucchini

Trim and quarter zucchinis. Place in a bowl and coat with olive oil. Season with garlic powder, sea salt, pepper. Roll zucchini pieces until coated on all sides with spices and olive oil. Place zucchini in a pie plate or baking sheet skin side down and shred parmesan or asiago cheese on top of each piece.

Preheat oven to 400 degrees and roast zucchini until golden brown on top & cheese bubbly. About 15-20 minutes depending on thickness.

Use same method but without the cheese as well for a lighter side dish.

Wasabi Ginger Chicken

In a plastic bag or bowl marinate 4 boneless skinless chicken breasts or thighs in Stonewall Kitchen Wasabi Ginger Sauce (or a similar soy-ginger-horseradish blend you can make), just to coat. Refrigerate for a few hours or overnight.

When ready to cook, bring to room temperature. Wipe off excess sauce. In a large dry skillet fry chicken on high heat until blackened on each side. Turn heat to medium and cover to thoroughly cook the chicken.

Serve sliced on a salad or hot with rice and roasted asparagus.

Maple Chipotle Skirt Steak

In a large plastic sealing storage bag, marinate a 1 1/2 lb. skirt steak in enough Stonewall Kitchen Maple Chipotle or your favorite grilling sauce to coat the steak and refrigerate for a few hours or overnight is best. When ready to cook, take out and bring to room temperature. Wipe off excess grilling sauce.

In a cast iron skillet, brown steak on both sides 4-6 minutes depending on thickness. Goal is medium rare. Let rest on a plate. In the same skillet, brown a diced onion and then add 1 can drained black beans. Stir until blended and hot.

Slice steak and serve with beans & onions topped with salsa.

Baked Spicy Chicken Thighs

In a shallow bowl, mix together 1 tsp. each turmeric, garlic powder, coriander, cardamom, ginger. 1/2 tsp. cayenne. 1/4 tsp. sea salt. Coat 4 large bone-in skin-on chicken thighs with olive oil. Roll them in the spice mix to evenly cover.

Place the thighs in baking pan skin-side up and put sliced onion pieces in between and around the chicken. Bake in a preheated 400 degree oven for 45 minutes or until chicken and onions are crispy. Serve with couscous & chutneys.

Tandoori Bake:

For a more tandoor-like taste, add 1 tbs. plain yogurt to the spices and blend thoroughly. Marinate the chicken thighs in the yogurt sauce for a few hours and then bring to room temperature before baking as above.

Pork Chop Stretch

Fresh Direct delivered 4 bone-in pork chops.

Making everything stretch as much as possible:

Meal #1. Season 2 chops with salt & pepper & garlic salt. Heat a cast iron skillet on medium high heat, brown both sides with no oil until forms a golden crust on each side. Place in a preheated 400 degree oven for 5 minutes. Remove and let rest for 5 minutes. In the skillet, add a little butter, balsamic vinegar and scrape pan to incorporate crispy cracklings. Serve sauce over pork chops with rice & peas.

Meal #2. Brown 1 seasoned chop on both sides on the bottom of a stock pot. Use a little olive oil. Add a diced sweet onion and brown (optional). Deglaze with a little dry red wine. Add 1 can whole Cento San Marzano tomatoes, season with oregano, basil, garlic salt, ground pepper, pepperoncini flakes. Bring to boil. Cover and simmer for 1 hour. Uncover and simmer until sauce is thick and pork chop falls apart, tender and moist. Serve with pasta and grated romano/parm cheese.

Meal #3. Brown the remaining pork chop and cut into small pieces. Use any leftover pork from meal #1 and cut up as well. In a large sauce pan, brown 1 sliced onion, the pork, and a sliced bell pepper and a sliced chili pepper. Add 1 can black or kidney beans. Stir. Add 1 jar favorite salsa. Stir. Season if necessary depending on the salsa with a little cumin and cayenne. Stir. Cover and simmer for an hour. Uncover until thickens for a chili dip or in a bowl with grated cheddar.